Indian Curry Marinade
Photo: Francesc Fort, CC BY-SA 4.0
This yogurt-based curry marinade is a stronger stand-in for plain curry paste in any recipe that calls for one. Whole coriander and cumin seeds are toasted and ground fresh with a bay leaf, then stirred into red curry paste, curry powder, ginger and cayenne. The yogurt carries the spices and gives the mix a creamy base. It keeps in the refrigerator for over a week, so one batch covers several meals.
Instructions
Put the toasted coriander seeds, toasted cumin seeds and bay leaf into a spice grinder. Pulse until the mixture is finely ground and no large pieces of bay leaf remain.
In a bowl, combine the yogurt, red curry paste, curry powder, salt, white pepper, cayenne, minced ginger and dried cilantro. Stir in the ground spices until the marinade is evenly mixed.
Store the marinade in the refrigerator for up to 1 ½ weeks. Shake it well before each use, since the spices settle as it sits.
Make it personal.
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